Salmon Corn And Potato Chowder With Fresh Thyme Recipes

SALMON AND CORN CHOWDER

Steps:

• In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. , Stir in the cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through.

SALMON AND CORN CHOWDER

Steps:

• Prepare a campfire or wood-fired grill for cooking with indirect heat.
• Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
• Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.
• Serve in bowls, topped with the dill.

SALMON-CORN CHOWDER

Steps:

• Drain salmon reserving liquid. Flake salmon and mash the bones.
• Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
• Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
• Heat through and serve with a garnish of parsley if desired.

SALMON, CORN, AND POTATO CHOWDER WITH FRESH THYME

Steps:

• Husk the corn and remove all the silk; trim the bottom end of the cob so it is even and cut close to the cob.
• To remove the kernels from the cobs, stand an ear of corn upright on a work surface, and with a sharp knife, cut downward along the cob; reserve the kernels, discard the cob.
• Heat a nonstick skillet over medium heat; add in the corn and saute until the kernels are lightly browned and toasted, about 3 minutes.
• Stir in the salt, then remove the pan from the heat.
• Cook the bacon in a heavy soup pot until crisp, about 5 minutes; using a slotted spoon, transfer the bacon to paper towels to drain.
• Pour off all but 2 tablespoons of the fat from the pan.
• Add in the onion and saute over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes.
• Add in the potatoes, clam juice, and thyme; bring to a boil.
• Decrease heat to low; cover, and simmer until the potatoes are tender, 10-12 minutes.
• Add in the corn, bacon, half-and-half, and salmon; cook just below a simmer until the salmon is cooked through, about 5 minutes (the half-and-half will curdle if the soup comes to a boil).
• Add in the parsley and season to taste with pepper; serve immediately.